Spiced Yam Latkes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These spiced yam latkes are a flavorful twist on traditional potato pancakes, featuring a hint of heat from Kashmiri mirch or paprika.
Ingredients
- 1 large yam (3/4 lb / 340 g), peeled and grated
- 2 tbsp (30 ml) oil
- 1 egg, beaten
- 1 tbsp (15 ml) plain yogurt (Greek or regular)
- 1 tbsp chickpea or all-purpose flour
- 1/2 tsp Kashmiri mirch or paprika
- 1/2 tsp cumin
- Salt, to taste
- Pepper, to taste
Instructions
- Peel the yam and grate it into a bowl. If the grated yam is moist, squeeze out the excess moisture using a cheese cloth.
- In the bowl with the grated yam, add the beaten egg, plain yogurt, chickpea or all-purpose flour, Kashmiri mirch or paprika, cumin, salt, and pepper. Mix well until all ingredients are combined.
- Heat the oil in a large skillet over medium heat.
- Scoop about 2 tbsp of the yam mixture for each latke and place them in the skillet, flattening them slightly with a spatula.
- Cook the latkes for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
- Serve hot, optionally with a dollop of yogurt or sour cream on the side.
Notes
- For a milder flavor, substitute Kashmiri mirch with paprika.
- These latkes are best served immediately while they’re crispy.
- You can store leftovers in the refrigerator for up to 2 days and reheat them in a skillet to retain their crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 3
- Cholesterol: 35
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Frequently Asked Questions
What is Kashmiri mirch and what can I substitute if I can’t find it?
Kashmiri mirch is an Indian chili powder known for its deep red color and mild-to-medium heat. Both the excerpt and the notes explicitly say paprika makes a fine substitute — use 1/2 tsp in the same proportion called for in the recipe.
Why do I need to squeeze the grated yam before mixing the batter?
The instructions say “if the grated yam is moist, squeeze out the excess moisture using a cheesecloth.” Removing excess liquid is important because a wet batter prevents the latkes from crisping up properly during the 3–4 minutes of pan-frying per side.
Can I reheat leftover latkes and keep them crispy?
Yes, but the notes are specific: the latkes are best served immediately while crispy, and leftovers should be stored in the refrigerator for up to 2 days and reheated in a skillet (not a microwave) to retain their crispiness. 
